Sweet Potato & Smokey Salmon Burger

sweet potato smokey salmon burgerSometimes, you don’t need bread for a burger, not even grain-free bread! This Sweet Potato & Smokey Salmon Burger satisfies all of your taste buds without the bun! 

If you haven’t tried my Smoked Salmon Cakes, you are missing out! Seriously, dinner can be ready in about 20 minutes! My Smokey Salmon Cakes also make great burgers, on a grain-free bun or on fried pieces of sweet potato! Yum! I decided to add cream cheese since smoked salmon and cream cheese was one of my FAVORITE sushi rolls!

Want to eat this burger on a bun?? Try Melissa’s Sandwich Buns on the blog or my Tasty Sandwich Buns in my cookbooks

30-minute meals

Looking for more quick meals?? Check out THIS list. 

Grain-Free Start Kits

Sweet Potato & Smokey Salmon Burger with Cream Cheese
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    • 1 batch of Smokey Salmon Burgers
    • 1 sweet potato (the fatter the better, this will make a bigger bun), peeled and sliced a little less than 1/4-inch thick
    • 4 oz. cream cheese
    • Extra Yummy Sauce (optional)
  1. Prepare Smokey Salmon Burgers according to recipe. One recipe should make 6-7 burgers (7 if adding diced bell peppers).  

    Sweet Potato "Buns"

    (These can be prepared in the same pan as burgers after burgers are cooked or in a separate pan while the burgers are cooking.)

    Add 2-3 tbsp. bacon grease or salted butter to pan over medium heat. Fry sliced sweet potato rounds for 2-3 minutes each side or until brown and slightly tender. Flip and cook for another 2 minutes. Remove from pan and drain on paper towels (or brown bag). Sprinkle slightly with salt.

    Assemble Burgers: Place slice of cream cheese (approximately 1 tbsp.) onto one of sweet potato rounds. Top with smokey salmon burger and then another sweet potato round.

    For a little extra PUNCH of flavor, top burger with Extra Yummy Sauce. Enjoy! 

Satisfying Eats http://satisfyingeats.com/


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Happy Cookin’!



  1. SG says

    My family loves their burger buns using your recipe but this sweet potato idea is really intriguing! How many carbs approximately do you think is in each “bun”?

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